Fusion Curry Dumplings

Ingredients

• 500g Chicken Mince
• 2 pkts Double Merino Pastry Gow Gee
• 1 pkt S&B Golden Curry Japanese Medium Hot
• 1 bunch Buk Choy, diced
• 100g Fried Shallots
• Spring Onions
• 2 tblsp Valcom Yellow Curry Paste
• 150ml Coconut Milk
• 1 tblsp oil
• Half a brown onion, diced
• 2 cloves garlic
• 50g grated fresh ginger

Method

1. Dice buk choy, garlic and brown onion. Grate some fresh ginger. Add oil to a frying pan to start heating it up.
2. Add both curry pastes, garlic, diced buk choy, diced brown onion, ginger and the coconut milk to the pan and stir constantly over medium heat until fragrant. Stir in the chicken mince and simmer for 10 minutes. Set aside to cool to room temp
3. Once cooled, spoon 1 teaspoon of filling onto a gow gee wrapper. Pinch the corners to make little parcels. Pan fry the dumplings, in batches,
4. Serve immediately with some sliced spring onions and fried shallots on top

Product used in recipe

• VALCOM - VALCOM CURRY PASTE YELLOW
• S&B - S&B GOLDEN CURRY MEDIUM HOT 92G